Spiced Roasted Chicken

QFC had organic chicken on sale so I decided to make a roasted chicken. This time, I added some Asian inspiration to the recipe. I added paprika, ginger, coriander, and cumin, but you can add five spice to give a kick to the flavor of the chicken.


Ingredients
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
Coarse salt and ground pepper
2 medium potatoes, halved crosswise, and cut into 1/2-inch wedges
2 medium carrots, cut into 2-inch pieces
1 orange, unpeeled, cut into 8 wedges

Directions
1) Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes.

2) Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg, about 30 minutes or temperature reach 165F. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.